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Smoky Mushroom Oaxaca Quesadillas paired with California Chardonnay

Yields: 10 small quesadillas
10 minutes
15-20 minutes depending on size of pan


  • 2 tablespoon olive oil
  • 1 (8-ounce) package California baby portabella mushrooms, cleaned and thickly sliced
  • 1 clove garlic, grated
  • 2 large green onions, thinly sliced
  • 1⁄2 teaspoon coarse kosher salt
  • 1⁄2 teaspoon smoked paprika
  • 1⁄4 teaspoon ground black pepper
  • 8 ounces Oaxaca cheese, shredded, such as Cacique or El Mexicano
  • 1⁄2 cup baby arugula
  • 1⁄2 cup cilantro leaves, no stems
  • 10 (6-inch) street taco sized corn or flour tortillas


  1. Heat a large skillet over medium-high heat. Once hot add the oil and warm until it shimmers. Add the mushrooms and cook for 5 minutes, stirring occasionally.
  2. Add the garlic and green onions and cook for 3 minutes or until the garlic is aromatic and the onions have softened. Season with salt, paprika, and pepper. Transfer to a separate container to cool slightly.
  3. In a separate bowl, toss the arugula and cilantro together. Season to taste with salt and pepper.
  4. Wipe out the skillet and warm over medium heat.
  5. Once hot, place a tortilla in the pan and scatter one side with some of the cheese, mushrooms, greens, and a tad bit more cheese.
  6. Fold the tortilla over so that cheese begins to melt and seal it shut. After 1 minute, when the tortilla is golden brown on the bottom, flip and cook on the other side for another 30 seconds – 1 minute.
  7. Repeat then process with the remaining tortillas and ingredients until you have 10 quesadillas.
  8. Serve immediately with a side of salsa.
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